Slow Braised Lamb Chops

Beauty and the Beast

Munch Munch Munch

If you’re looking for a hearty gluten free meal – this is it. It’s easy, however it does need to cook for around 3.5 hours. But there is a lot you can do around the house or on the net whilst babysitting these babies. This recipe of mine feeds four polite people or two greedy guts. The Ingredients list makes it looks like a lot of work but it’s totes not. Everything is pretty much bunged together.

Serves 2

4 Lamb forequarter chops

1 large onion chopped into large pieces

4 cloves of garlic also roughly chopped

Braising Sauce Combine the following into your measuring jug for easy pouring

1 large onion chopped into large pieces (not a repeat line from above :) )

4 cloves of garlic roughly chopped (again)

3 tbs of Massel Supreme Gravy

4 hearty shakes of Worcestershire Sauce

1 Dash of Soy (Kikkoman do a GF version or use Tamari)

3 shakes of Balsamic Vingear

2 Shakes of chili flakes

3 shakes of dried rosemary

Twists of Salt and Pepper

500 ml of water

Plus get ingredients together for serving the chops on mashed potato. I am sure you know how to make it the way you like it, I won’t waste space filling out my technique here :)

Preheat your oven to 180 degrees Celsius.

In a fry pan on a high heat and one Chopped one large onion and 4 cloves of garlic. Seal the lamb chops.

Once sealed add the chops, carmelised onions and garlic into a deep roasting tray. Pour the gravy mixture over the top til the chops are well and truly covered. If you need to add more water/gravy that’s fine you don’t need to be exact with this recipe it’s all by taste really. Just make sure to add a little more of everything else.

Cover with foil.

Cook for approximately 3.5 hours, turning the chops every 45 mins. Chops are done when the bones fall away from the meat.

Serve on a bed of creamy mashed potato and garnish with something green.

Handy Hint: Massel are fantastic all of their Stocks and Gravies are Gluten Free so keep an eye out next time your looking for a pre-made stock.

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A can't remember a time when food hasn't been a part of my love of life. In fact part my very first memory is of my Nanna's Carambola tree in Darwin age 2-3.
Since then it was sharing an Avocado with Mum and squishing the leftovers of the skin onto our faces for a free mask in Cairns age 7.
Climbing Mango trees with my best friend Rachael in Mareeba aged 11.
Scoffing three plates of Spaghetti before school athletics carnivals ages 10-17.
Sucking the life out of tin of Sweet Condensed Milk as a little girl. To tell you the truth I still do this ;)
Savouring my first Ham and Mushroom Croissant in Paris near the Musee D'Orsay age 24.
Chomping down on my first Diddy Reis on my first trip to the USA age 25.
Discovering via accident that finely shaved Garlic atop soft Brie is the best cracker combination ever Age 26.
Eating everything off the street in Vietnam and consuming Pho for two weeks straight age 29.
Munching on Cheese and sipping Moet Chandon in the Yarra age 30.
Appreciating my first Veuve Cliquot after a show in Los Angeles age 31.
So what I am saying is so many big moments of my life are in someway connected to food. I may not remember the names of the all the people I met but I will more than likely remember the kinds of food I ate at the time and be able to describe them to you in more details than you want to hear.
So here on Munch Munch Munch is my love of food in all it's glory. A shame I didn't start documenting earlier.